"The belly rules the mind."--Spanish Proverb

Indian - Spiced Roast Salmon Recipe

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This recipe for Indian - Spiced Roast Salmon, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, April 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp dried thyme
1/2 tsp fennel seeds, crushed
1/2 tsp black pepper
1/4 tsp ground cinnamon
1/8 tsp ground cloves
4 (6-ounce) salmon fillets about 1 1/4-inches thick)
1/2 tsp salt
1 tsp olive oil
1/4 cup plain fat-free yogurt
4 lemon wedges

Directions:
Directions:
Het oven to 400 F. Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt, dredge fillets in spice mixture. Heat oil in a large skillet over medium-high heat. Add fillets, skin sides up; cook 5 minutes or until bottoms are golden. Turn fillets over. Wrap handle of skillet in foil; bake 400 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets, discard skin. Serve with yogurt and lemon wedges.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve with a side of steamed basmati rice.

 

 

 

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